Mediterranean Dutch Oven Beef Stew
This Mediterranean Dutch Oven Beef Stew is a hearty, soul-warming meal packed with tender chunks of beef simmered low and slow in a savory tomato and red wine broth. Infused with garlic, rosemary, olives, and vibrant Mediterranean vegetables, it’s a comforting, one-pot meal perfect for chilly nights or Sunday dinner. The Dutch oven creates the ideal environment for deep flavor development and fork-tender beef.
Total Time: 2 hours 45 minutes
Prep Time: 15 minutes
Cook Time: 2.5 hours
Serves: 6
Ingredients
For the Stew:
2 tbsp olive oil
2 lbs (900g) beef chuck or stewing beef, cut into 1½-inch cubes
Salt and pepper, to taste
1 large yellow onion, chopped
4 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 red bell pepper, chopped
1 (14 oz) can diced tomatoes
2 tbsp tomato paste
1 cup red wine (or beef broth)
2 cups beef broth
1 tsp dried oregano
½ tsp ground cinnamon (optional, adds warmth)
1 sprig fresh rosemary (or 1 tsp dried)
½ cup pitted Kalamata olives
1 bay leaf
Optional Additions:
1 cup baby potatoes or cooked chickpeas
Fresh parsley for garnish
Crusty bread or couscous, for serving
Instructions
Sear the Beef
Preheat the Dutch oven over medium-high heat.
Pat beef dry and season with salt and pepper.
Add 1 tbsp olive oil to the pot. Sear beef in batches, browning on all sides (about 4–5 minutes per batch). Remove and set aside.
Sauté the Aromatics
Reduce heat to medium. Add remaining 1 tbsp olive oil.
Add chopped onion, carrots, celery, and bell pepper. Cook 5–6 minutes until softened.
Stir in garlic and tomato paste; cook another 1–2 minutes.
Deglaze & Build the Base
Pour in the red wine and scrape up the browned bits from the bottom of the pot. Simmer for 2 minutes.
Add diced tomatoes, beef broth, oregano, cinnamon, rosemary, bay leaf, and the seared beef back to the pot.
Simmer Low & Slow
Bring to a simmer, then reduce heat to low.
Cover and cook for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender.
Finish the Stew
Stir in olives during the last 10 minutes of cooking.
Taste and adjust seasoning with salt and pepper.
Remove bay leaf and rosemary sprig before serving.
Serve & Garnish
Ladle stew into bowls. Garnish with fresh parsley.
Serve with crusty bread, herbed rice, couscous, or roasted potatoes.
Tips
Brown the Beef Well
Don’t rush the searing step—getting a deep golden crust on the beef adds rich flavor to the whole stew.
Use the Right Cut
Beef chuck or shoulder is best for stews. It becomes tender and flavorful when cooked slowly.
Layer Flavors
Deglaze with wine or broth to pull up the fond (browned bits) at the bottom of the pot—this boosts depth of flavor.
Low and Slow is Key
Keep the heat low after simmering begins. A gentle simmer helps the beef break down tenderly over time.
Make Ahead for Better Flavor
Like many stews, it tastes even better the next day. Let it cool, refrigerate, and reheat gently to enjoy deepened flavors.
Skim the Fat
After cooking, skim off excess fat from the surface with a spoon—or refrigerate the stew and remove the solidified fat layer before reheating.
Variations:
Add Chickpeas or Lentils
Stir in a can of drained chickpeas or cooked lentils for extra Mediterranean flair and plant-based protein.
Make it Spicy
Add a pinch of red pepper flakes or a spoonful of harissa paste for heat.
Go Olive-Free
Not an olive fan? Substitute with capers for a similar briny bite or simply leave them out.
Roasted Veggie Upgrade
For a more layered texture, roast some of the vegetables (like bell pepper or carrots) before adding them to the stew.
Use White Wine Instead
Red wine gives richness, but white wine can be used for a lighter, slightly more acidic version.
Slow Cooker Option
After browning beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
Add Greens
Stir in a handful of spinach or chopped kale during the final 5–10 minutes for a pop of color and nutrients.
Q&A
Q: Can I make this stew in advance?
A: Absolutely. It’s even better the next day! Store in the fridge for up to 3–4 days. Reheat on the stove over low heat, adding a splash of water or broth if it thickens too much.
Q: Can I freeze it?
A: Yes. Let the stew cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and reheat gently.
Q: Can I use another protein?
A: Yes—lamb shoulder is a great Mediterranean alternative. You can also use boneless chicken thighs for a quicker version (reduce simmering time to 45–60 minutes).
Q: Is it okay to skip the wine?
A: Totally. Just use an equal amount of beef broth or even pomegranate juice for a subtle sweet-tart note.
Q: How do I thicken the stew if it’s too thin?
A: Let it simmer uncovered for the last 15–20 minutes, or mash a few of the potatoes (if added) directly into the stew. A cornstarch slurry also works in a pinch.
Nutrition Facts
Estimated values.
Calories: ~420
Protein: 35g
Fat: 23g
Saturated Fat: 7g
Carbohydrates: 12g
Fiber: 3g
Sugar: 5g
Sodium: 520mg
Note: To reduce calories and fat, trim excess fat from beef and use low-sodium broth. Add more veggies to increase fiber and volume.
Conclusion
The Mediterranean Dutch Oven Beef Stew is a cozy, nourishing dish brimming with rustic flavors, tender beef, and vibrant ingredients like olives, herbs, and vegetables. It’s a meal that feels both comforting and elevated—perfect for family dinners, meal prep, or casual entertaining. One pot, slow-cooked perfection, and a deeply satisfying bowl every time.